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Oven Roasted Tomato Quiche

- June 12, 2013 -

Oven Roasted Tomato Quiche

Whether it’s summer or winter, there is never a bad time for a quiche.We can’t wait to see what you think.

This recipe calls for pastry crust and you can find the recipe for that right here.

Oven Roasted Tomato Ingredients:
2 tbs. Dove Single Varietial EVOO
2 cloves garlic, crushed
A sprig of fresh marjoram or oregano (optional)
Dove Sea Salt
Fresh ground pepper
1 pound meaty, tomatoes containing less water, such as Roma Tomatoes


Oven Roasted Tomato Directions:
Preheat the oven to 300 F. Combine the EVOO, garlic, herbs, salt, and pepper in a shallow oven proof dish. Slice the tomatoes in half lengthwise, toss with the oil and seasonings, and place cut side down in the dish.
Bake for 2 1/2 hours, or until the tomatoes are completely soft and become wrinkled


Quiche Filling Ingredients:
7 large eggs, beaten
1 /12 cups oven roasted tomatoes, drained thoroughly
2 tablespoons fresh basil, torn or chopped
1 1/2 cups shredded Fontina
1/4 cup fresh grated Pecorino Romano
2 tablespoons minced shallot
2 cloves garlic minced
Sea salt & fresh cracked pepper to taste
10″ Olive Oil Pastry Crust recipe
Quiche Filling Directions:

Preheat the oven to 400.
Saute the shallots until until lightly browned. Add the garlic and saute another minute.
Combine the shallots, garlic, and basil with the beaten eggs. Season the egg mixture with salt and pepper to taste.
Sprinkle 1 cup of Fontina cheese over the bottom of the crust. Arrange the oven roasted tomatoes over the cheese. Add the remaining cheese, including Romano over the tomatoes.
Pour the egg shallot mixture over the top. Bake in the oven for 25 minutes or until the filling is set, slightly puffed and golden brown.
Enjoy warm, or allow to cool to room temperature. It can be made a day in advance or may be frozen and re-warmed.


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